How to Make Coq au Vin
Ingredients for Coq au Vin Recipe
1 tablespoon olive oil
12 pearl onions or 6 peeled shallots, medium diced
4 oz. thick sliced pancetta, or bacon, diced
1/2 lb cremini mushrooms (brown button mushrooms), quartered
4 chicken thighs, skin on, bone in
Salt and pepper
All purpose flour
1 1/2 cups white wine
1 cup chicken stock
2 cloves garlic
4 sprigs of fresh thyme
1 tablespoon tomato paste
Parsley to garnish
Directions for New World Coq au Vin Recipe
Pre-heat oven to 375F
- Sprinkle chicken thighs with salt and pepper, then coat with flour. Set each thigh aside on a plate or baking tray.
- In an oven proof skillet, or cast iron pan, melt the butter in the oil over medium heat. Cook the onions and pancetta until golden, about 5 minutes. With a slotted spoon, remove to a plate and set aside. Add the mushrooms to the skillet and cook until softened, about 3 minutes. Remove with a slotted spoon to the plate with the onions. Increase the heat to medium high.
- Add half the chicken to the skillet, skin side down, and cook, turning once, until browned. About 12-14 minutes.
- Transfer to a plate and repeat with the remaining chicken. Pour off any fat from the skillet and add the wine. Bring to a boil, stirring up any brown bits from the bottom of the pan; boil gently for 5 minutes.
- Stir in stock, garlic, thyme, and tomato paste; bring to a boil, stirring. Return chicken to pan and nestle the onions, mushrooms, and pancetta around it.
- Bring to a simmer and place, uncovered in a 375F oven; cook until the chicken is no longer pink inside, about 30-40 minutes. Sprinkle with parsley and serve.
The Best Wine to Pair With Coq Au Vin
Wondering which wines to pair with Coq Au Vin? This dish pairs beautifully with a Burgundy Red Wine.
An Burgundy Red We Recommend Pairing With Potato Bacon Soup: Domaine d’Ardhuy Bourgogne
If you’d like to spice things up a bit, try a Californian Pinot Noir with Coq au Vin.
A Pinot Noir We Recommend: La Crema Pinot Noir